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Fabio Boschero is the new Executive Chef of Hilton Sao Paulo Morumbi

Profile Photo By: H L
November 7, 2013

Fabio Boschero is the new Executive Chef of Hilton Sao Paulo Morumbi

Fabio Boschero is the new Executive Chef of Hilton Sao Paulo Morumbi. With over 15 years of experience, Fabio comes to Sao Paulo?s Hilton Hotels & Resorts property after three years ahead of the Food and Beverage department of Cura?ao?s Hilton property.

Fabio holds a degree in Culinary Arts and Master in Hospitality Management by the?University of Hospitality Management?Hotelschool The Hague, and Master in Culinary Carts by the Institute of Culinary Arts Italy, in Italy, and replaces the Dutch-Italian Erik Frois that assumes the position of Director of Food & Beverage at Hilton Limaflores, Peru.

The arrival of Fabio introduces the menu of the hotel the concept of organic food through new targeting options for guests with dietary restrictions, vegan and gluten intolerance, for example, in addition to a menu created especially for children.

? The adoption of organic food on the menu search not only optimizing resources but also work together with the local rural communities, mainly by offering healthier options for guests staying with us for longer periods, as executives and their families, for example?, says Boschero.

Specialist in pasta, Fabio has important titles on his resume, as the Certified Master Chef in Italian Cooking, by academia Barilla, besides acting as a personal chef of former U.S. President George W. Bush during diplomatic event in Brazil in 2008. His work has been recognized in the categories Best Restaurant Business in Latin America and Latin America Special, Guia 4 Rodas.

The trajectory of Fabio at the group Hilton Worldwide began in Hilton Sao Paulo Morumbi in 2006 as Executive Sous Chef. In 2010 he was promoted to Executive Chef and Food & Beverage Manager at Hilton Curacao, where he stayed for three years and has developed a very close work to local producers, introducing the concept to the hotel and fresh organic food and building a vegetable garden and organic herbs, used exclusively at the in-house restaurant .

? With the gradual changes on the menu until its reformulatio , our goal is to make guests perceive the care that we have in the food preparation and attention we have with your health. We want to offer our customers a comfort food with a touch of chef?, says Boschero .

The overhaul will extend over all power to the Hilton Sao Paulo Morumbi, contemplating the Canvas Bar & Restaurant, Sol & Sombra Restaurant, Caff? Cino and Room Service.

Source Canvas,

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